Atomic Chicken For The Soul
This is the best marinade for grilled chicken breasts that I’ve ever come up with. Everyone loves it and I get asked for this recipe all the time at cook outs. Besides being incredibly tasty it’s very healthy since it uses fat free salad dressing instead of mayo (finally a good use for fat free dressing).
4lbs Boneless Skinless Chicken Breasts
½ Bottle Fat Free Ranch Dressing
½ Bottle Fat Free Italian Dressing
½ Cup Pickle Juice
Pepper
Dry Dill
Combine Ranch, Italian dressing and dill juice and strain through a sifter and into a cup. You’ll need a flat edged spatula to help to stir the dressing and get it strain through the sifter. Once the solids are separated out put them aside. Now inject the marinade using your marinade injector, if you're serious about food, especially grilling, you should have one. Try to only put two or three holes in the breasts when injecting so the marinade doesn’t leak out, they should swell up nice and full. Place the breasts in a container and dump any left over marinade, and the solids you set aside, in with them. Sprinkle a good dose of dry dill and pepper onto everything and mix it together well. You can cook right away or optionally let the marinade sit in the fridge for a couple of hours. Let the marinade and chicken sit out at room temperature for about thirty minutes before grilling. I use a grill basket to make things easier. Cook chicken breasts to an internal temperature of 160, about thirty minutes. If you have left over marinade you can baste the chicken with it while grilling for the first fifteen minutes. When the chicken is done place it in a sealable container or a bowl with a plate on it and let the meat rest for ten minutes before serving. This allows the chicken to finish cooking and makes it juicier. If you are out of pickle juice you can use hot pepper juice from banana or cherry peppers, but you will need to add salt to the recipe to make up for the lack of pickle juice.